---------- Recipe via Meal-Master (tm) v8.03
  Categories: Vegetables, Cajun
       Yield: 6 Servings
   1/2 	c	bacon drippings 35	oz corn, can, drained 1 	lg
   onion, chopped 2 	md garlic cloves, minced 1 	lg green
   pepper, chopped 2 	md tomatoes, peeled, chopped 1 	ts
   salt 1/2 	ts black pepper 1 	tb sugar 1/2 	ts cayenne
   pepper 1	c chicken broth, canned 1 	c milk 2 	 eggs
   Heat bacon drippings in a heavy 12-inch skillet over
   medium heat. Add corn, onion,garlic, and bell pepper;
   cook until onion is thoroughly wilted and transparent,
   about 10 mins. Stir often to prevent sticking. Add
   tomatoes, salt, black pepper, sugar and cayenne; stir
   until combined. Add broth. Reduce heat. Barely simmer,
   stirring often, until liquid has almost evaporated,
   about 30mins. The mixture will be thick and mushy.
   Stir in milk; cook until reduced by 1/2. Increase heat
   slightly. In a small bowl, beat eggs until frothy;
   stirring constantly, add to pan in a slow steady
   stream. Cook just to thicken, 3 or 4 minutes. serve
   hot Makes 4 to 6 servings